Herb Crusted Pork Loin With White Wine-Tarragon Cream Sauce

This Roasted Pork Loin Recipe has a garlic herb crust and a rich white wine-tarragon cream sauce. Learn how to cook a pork loin roast that’s juicy, flavorful and perfect for Sunday dinner or a holiday meal.

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The Roasted Pork Loin Recipe That’s Perfect For A Holiday Or Sunday Dinner

A great pork loin roast recipe isn’t just about seasoning the meat well (although that’s very important. It’s also about what happens in the pan afterward. In culinary school, one of my instructors had a phrase he loved to shout anytime someone started to wash a pan too early: “That’s free flavor, chef!”

He was talking about the browned bits stuck to the bottom of the pan (the fond) and he was shouting for a reason. Those caramelized bits are the foundation of incredible pan sauces (which you’ve probably had at a restaurant, whether you’ve realized it or not).

This herb crusted pork loin roast is a perfect example of free flavor in action. The pork roasts with garlic, rosemary, Dijon and lemon zest until perfectly browned. While the meat rests, the crusty bits left in the skillet become the starting point for a quick white wine-tarragon cream sauce.

The technique is simple but the flavor payoff is huge. After you deglaze the pan with wine to dissolve that “free flavor,” you’ll reduce the liquid to concentrate it, then add a bit of cream to finish it. It’s a classic pan sauce method that transforms a roasted pork loin recipe from good to restaurant-level great.

Pork Loin Roast Recipe Ingredients

A full recipe card, including exact ingredient amounts, appears at the bottom of this post.

• boneless pork loin roast – a roast that is about 2-1/2 pounds should feed 6 people.
• fresh garlic – builds a savory crust on the pork.
• shallot – like many pan sauces I learned in culinary school, this one starts with aromatic shallots.
• white wine – deglazes the skillet and dissolves the flavorful browned bits left from roasting. A small 187 mL bottle is perfect here and prevents opening a full bottle just for cooking.
• chicken stock – adds savory depth to the sauce.
• heavy cream – finishes the sauce and balances the acidity of the wine.
• Dijon mustard – mustard is a natural flavor pairing for pork, and we’re using it in both the herb crust and the pan sauce in this juicy pork loin roast recipe.
• olive oil – for loosening the herb crust mixture and making it spreadable.
• butter – adds richness to the sauce. No dry pork here!
• fresh rosemary and tarragon – fresh herbs make a big difference in the finished product. If it’s a special occasion, splurge for fresh herbs if you can. Thyme, sage, oregano and parsley also work here, if you want to change it up a little or can’t find tarragon at your grocery store.
• lemon zest – brightens the flavor of the herb crust on this herb roasted pork roast. Orange zest also works great here.
• salt and pepper – always non-negotiable with a meat recipe.

How To Cook A Pork Loin Roast

1. STIR. In a small bowl, stir together the garlic, mustard, oil, rosemary and lemon zest. 

2. RUB. Pat the pork dry, then season it on all sides with salt and pepper. Then, place it in a large skillet and brush it on all sides with the mustard mixture, and let rest at room temperature for 30 minutes.

3. ROAST. Transfer the skillet to the oven and roast until the internal temperature reaches 138 degrees F. Transfer pork to a cutting board, tent it loosely with foil and let rest while you make the sauce.

4. SAUCE. Place skillet with the pan drippings on the stove over medium-high heat. Add the butter and shallot, and cook until the shallot is softened. Add the wine and reduce by half, scraping up any crusty bits with a wooden spoon or whisk. Add the stock, cream and mustard and simmer until the mixture is reduced to a thin sauce consistency. Remove from the heat and stir in the tarragon, salt and pepper.

5. SERVE. Slice the pork against the grain and serve with the sauce spooned over the top.

What To Serve With Herb Crusted Pork Roast

There are so many great options for side dishes to pair with herb crusted pork loin for a special feast like Easter. Usually, we’ll choose one type of potato (our Blue Cheese Mashed Potatoes are pictured here), one or two other vegetables, and then bread or rolls.

Storage And Reheating

• Refrigerate: If you have leftovers, transfer them to an airtight container and place them in the fridge uncovered for a few hours until they are fully chilled, then cover them with the lid and keep in the refrigerator up to 3 days. It’s usually best to store the pork and the sauce separately.
• Reheat: Warm pork gently in a skillet with a splash of broth or water to add moisture. Reheat the sauce over low heat until warmed through.
• Freeze: Chill and then freeze sliced herb crusted loin of pork in an airtight container for up to 2 months. Thaw in the fridge overnight before reheating. The cream sauce may separate slightly after freezing, so it’s best eaten fresh, if possible.